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Sweet shortcrust pastry with 100% wholemeal flour (pâte brisée)

I love fruit tarts. So it was a big challenge for me to find a healthier way to make shortcrust pastry that is delicate and crisp. Since I do not like to use a lot of coconut oil in a single recipe, I needed to find another way to replace butter. The nut butter was my first idea as, I thought, it could act similarly to regular butter. And because I also hate using white flours, my choice was to use 100 % wholemeal rye flour. I tried this recipe with 100 % wholemeal spelt flour, too, and it turned our great. It would also certainly work with wheat flour. The most important thing when it comes to choosing the right flour for you is to choose a really high-quality one, preferably organic and unbleached. The flour is a basis for most baking recipes and thus it should really be of superior quality. You have much better chance to make every single recipe a success with good quality ingredients.


  • 3 heaped tbsp (cca 170 g) nut butter (cashews, almonds, hazelnuts)
  • 3 tbsp olive oil (cca 20 g) OR any other vegetable oil
  • 180 g wholemeal rye or spelt flour
  • 20 g nut flour or coconut flour (optional, you can just use 20 additional grams of rye or spelt flour)
  • 1 tbsp honey/agave/maple syrup/date syrup
  • pinch of salt
  • 50 ml water, or more (see instructions)
  1. First mix nut butter, oil, honey (date/maple/agave syrup) and create a paste.
  2. In a big bowl mix rye/spelt flour, nut flour, and a pinch of salt.
  3. Combine dry and wet ingredients to create a crumbly dough.
  4. Add water. Start with 50 ml and work it into the dough to create nice dough ball. If you feel like it is too dry/crumbly, add another tablespoon of water and try to form a ball. It should be holding together but not too sticky/wet.
  5. Preheat your oven to 180 °C.  Fit the pastry into your tart tin (either one bigger tart or 6 smaller ones, cca 10 cm in diameter). You can perforate the bottom of the tart with a fork.
  6. Fill the tart with anything you like and bake until the sides are golden brown and the fruit has cooked a bit (cca 15 – 25 minutes, also depending on your oven and if making one big or several smaller tarts).

TIP: I recommend brushing the cooked tart top with some light jelly/jam/honey/maple syrup so that it retains a nice and fresh look.

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